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NOT YOUR AVERAGE BIBIMBAP!
You have heard of Salad Sushi...... Salad Popiah...... Salad Bowl..... what about Salad Rice? 😋🤔🥗✌️
Except the brown rice, LITERALLY ALL is non-cooked!
Hence, healthily RAW diet!! 😂⌚💗
🥦 SLICED RAW STUFF :
🎃
🥕
🥒
Sliced Cabbage
Sliced Chinese Turnip
Wakame (Ok, may be this has been slightly deep fried bit)
Beetroot (To be mixed with 🍚)
🥢 DRESSING:
Dash of Sesame
Pineapple Sauce
#vegan
#vegetarian
Food Diary Updates for our One Month Project Comeback! Times flies 🙀 already 18 days into getting back on track with healthy eating + exercising ! Only 10 more days left for this project and I will be off to beach holiday in Sri Lanka! Gotta be 👙 ready 😆😆 .
Swipe right for my food diary in the past few days if you missed my Instagram story❤️ Just to clarify again - I don’t count calories / macros. I do healthy intuitive eating in moderate amount and I still eat out / enjoy cheat meals on the weekend (: for me that’s what a healthy and sustainable lifestyle is #WorkoutToEat - more details in my YouTube video https://youtu.be/rw2sLADYDls
Day 14 (Wednesday)
Breakfast: Cucumbers + Eggs + Cherry Tomatoes + Banana
Lunch: Fish + Veggies + Rice + Pork Chop + Fish Maw
Dinner: Veggies with Handmade Fishballs + Tofu + Lamb + Fish + Rice
Day 15 (Thursday)
Breakfast: Udon with Veggies & Handmade Fishballs & Wood Ear + Banana
Lunch: Veggies with Wood Ear + Lamb + Tofu + Fish + Rice
Dinner: Veggies + Taro with Pork & Red Bell Peppers + Spiced Salmon + Rice
Day 16 (Friday)
Breakfast: Purple Sweet Potatoes + Eggs + Cucumbers + Cherry Tomatoes + Banana
Lunch: Oily and Unhealthy Dim Sum for Colleague’s Farewell Lunch (so decided to train hard + eat healthier at night)
Dinner: Homemade Chinese Style Soup with Tomatoes, Carrots, Potatoes, Mixed Beans, Almonds, Figs, Dates + Veggies + Grilled Tomatoes + Salad
Day 17 (Saturday - Intermittent Fasting)
Skip Breakfast and go straight to Lunch: Vietnamese Beef Pho + Vegetarian Mushroom Rice Rolls
Afternoon Snack: Strawberries & Blueberries
Dinner: Chinese Soup from the night before + Chicken slices with Cucumbers & Carrots + Fried Red & White Rice
Day 18 (Sunday)
Breakfast: Homemade Grilled Cheese Toasts
Lunch: Veggies with Mushrooms + Pork Chop + Ham Omelette + Udon (gave the butter sandwich to Dad)
Afternoon Snack: Apple + Orange
Dinner: Veggies + Tempe with Wood Ear + Fish + Rice
New Videos coming your way: New Workout Video & Another Food Vlog!😽 Stay tuned
Hey YouTube Family!!
Bean Thread Noodles alert - this thin and clear, instant noodle dish is full of flavor. I am making crab flavor and adding my scallions and lettuce
**You can find these noodles at your location Asian market. I go to HMart and Eden.
Let me know if you try Bean Thread Noodles. Comment Below.
More Mukbang videos below just watch, like and share.......... please ? Thank You ?!!
Steak and mash potatoes Mukbang
https://youtu.be/ArAqDpwyMpo
King Crab Legs Mukbang with Darren Fleet
https://youtu.be/Ri89vQhZWFA
Northern Vietnam pho style Mukbang
https://youtu.be/pX69OFfHVRs
GIANT CLAM mukbang
https://youtu.be/KuMEAVFuExA
DIM SUM MUKBANG
https://youtu.be/BbifJuT8S8c
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Hey YouTube Family,
Watch me cook my favorite Noodles! It's super easy and perfect dish to add your own kick to it.
Make sure you guys like & subscribe to my channel
? Business Inquiries: Product Reviews| Sponsorships| Booking: lovelymimibookings@gmail.com
? Connect With Me:
https://linktr.ee/LovelyMimi
IG:@itslovelyMimi
Snap: lovely.mimi4
TikTok: itslovelymimi
?Subscribe To My Mimi's:
TikTok (Juice): juicenjayy
YouTube: Juice Jayy
IG: @JuicenJayy
? EP:
LIFE - Now on All Music Streaming Platforms (iTunes, Apple Music, Google Play, Spotify, Tidal, Pandora, Amazon Music, etc)
#lovelymimi #itslovelymimi #asianamerican #vietnamese
We have never tried this Chinese appetizer from Din Tai Fung until some of you asked if we could share a video on how to make it. Oh wow, thank you for the request. When we first tried it at Din Tai Fung, we finally know why some of you like it so much. It's a truly refreshing Chinese appetizer. We couldn't stop eating it. Good good good! Din Tai Fung charges S$5 for this dish but with this amount of money, you can actually make a huge portion.Try it and let us know what you think.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 2 pax
Blanch the following ingredients in boiling water
----
60g of spiced beancurd - cut into strips
50g of fresh black fungus - cut into strips
20g of soyabean sprouts
20g of glass vermicelli (tang hoon)
Other ingredients (Mix with the above & leave the salad in the fridge for a minimum of 1 hour. The longer the better.
-------
5g of dried Japanese seaweed - rehydrated
3 tablespoons of light soy sauce
1 tablespoon of white rice vinegar
2 tablespoons of sesame oil
1 tablespoon of chilli oil
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
